You might not know what to expect when the Downtown Grand officially opens on November 12, but one thing’s certain—it’ll be nothing like the old Lady Luck. Dining and drinking play heavily into the plans for the newest casino in our oldest neighborhood, proven during a recent property tour with Fifth Street Gaming CEO Seth Schorr. Here’s a sneak peek at what we’ll enjoy at this hip new boutique property.
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Art Bar.
Art Bar
Reproductions of classic paintings line the ceiling at the lobby bar, which will operate as a coffee spot during the day and transition into wine and beer at night. There’s a service window on Third Street, too, so you can grab an espresso without going inside—a feature also available at the Spread and Ninth Island.
Furnace
The central casino bar will bring a lot of energy, according to Schorr, though it hasn’t been decided yet if Furnace’s beverage program will focus on a particular spirit. “Our beverage department is doing a lot of different mixology, and we’ve got some great bartenders at this spot,” Schorr said.
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Mob Bar.
Mob Bar
The intimate, speakeasy-style watering hole next to Triple George Grill will move inside Downtown Grand at the corner of Third and Stewart—even closer to the Mob Museum. The upgrade will be bigger and will bring in dueling pianos for regular evening entertainment.
The Spread
“Every casino has a deli right next to the sports book, so we integrated both into one space,” Schorr said. A rail separates the counter from the club chairs of the betting and viewing area, and guests will be encouraged to nosh wherever they like. “Funny enough, LA won over New York when it came to the best corned beef, which I would have never thought,” Schorr said. “It’s the real deal. Great rye bread, too.”
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Stewart & Ogden.
Stewart & Ogden
There’s a backstory behind this three-meal diner-bistro, which has a menu created by Las Vegas restaurant power couple Elizabeth Blau and Kim Canteenwalla. “Archibald Stewart—who was married to Helen Stewart, the first lady of Las Vegas—was a rancher and had a ranch in this area,” Schorr said. “He only ate his own cattle. He liked it simple, meat and potatoes, high quality but the same thing every day. Peter Ogden was an explorer who traveled from Canada down the Snake River to Durango. He was a little more eccentric and liked to discover new foods. So the restaurant takes that tradition of two sides into one menu.” Expect solid American staples along with more progressive cooking using unique ingredients.
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Red Mansion.
Red Mansion
Considering Schorr’s background working with Wynn Resorts and in Macau, it’s no surprise that Downtown Grand puts a priority on authentic Chinese food. To fill out this small, modern space, Schorr recruited chef Can Duong from Wendy’s Noodle Cafe in Chinatown to keep it real.
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Ninth Island.
Ninth Island
This booth at the southwest corner of the casino started out as a frozen daiquiri bar and evolved into a Hawaiian shaved ice shop. “The Hawaiian market is incredibly important Downtown, but like every part of this project, it has to be authentic,” Schorr said. His team researched the light, smooth dessert in order to perfect flavors and utilize the right toppings, like macadamia nuts and fresh coconut.
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The Commissary.
The Commissary
(opening in December)
Call it a thoughtful food court. The Commissary will open at the end of the year across Third Street as five quick-service restaurants in one venue, a place to hang out any time, with Wi-Fi to boot. “The main difference is that Commissary is the brand, as opposed to having a bunch of competing brands,” Schorr said. Exact eats are still being tinkered with, but likely concepts are chicken and beer, coffee and crepes, burgers and tacos, noodles and dumplings, and sandwiches and salads.
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Picnic.
Picnic
(opening in spring)
This one’s going to be big. The “urban rooftop retreat” is equal parts beer garden, hotel pool and entertainment venue; think Cosmopolitan’s Boulevard Pool only Downtown, sunnier and serving up cold beer and “refined American picnic cuisine.” It won’t come to life until March or April, but there’s no limit to the tasty programming that will ensue. “It’s a very eclectic space that allows a lot of flexibility,” Schorr said.
